ABOUT THE INGREDIENTS:

FRUIT PREPARATION:

1 lb. peeled and sliced ripe peaches (about 2 cups)
1 cup granulated sugar

Into a mixing bowl, peel and thinly slice peaches. Gently mix them with 1 cup sugar. Cover tightly and refrigerate overnight.

The next day: Remove peaches from refrigerator and gently stir them, bringing up any undissolved sugar from the bottom of the bowl. Allow sugared peaches to come up to room temperature. Set aside.

COBBLER BATTER:

3/4 cup all-purpose flour
pinch salt
2 tsp. baking powder
1 cup granulated sugar
3/4 cup whole milk

Sift flour, salt and baking powder together. Add sugar and blend thoroughly. Slowly add in milk to make a batter.

FINAL ASSEMBLY:

Prepared Fruit
Cobbler Batter
1/2 cup (1 stick) unsalted butter

Preheat oven to 350°F. Place butter in an 8x8x2 or 9x9x2-inch baking pan. Put baking pan in the oven just long enough to melt the butter. Remove pan from oven and carefully spoon batter into baking pan over the melted butter. Do not stir!

Carefully spoon the peach/sugar mixture over batter. Do not stir!

Place baking pan on a rimmed baking sheet to collect any overflow.

Bake at 350°F on the center rack for about one hour. After removing from oven, cool on a wire rack for at least 20 minutes.

Serves 6.

RAMEKIN VARIATION:

To bake in Ramekins: After preparing fruit and batter, add 1 tablespoon butter to each of 8 ramekins, placed on a rimmed baking sheet. Warm them in the preheated oven just long enough to melt butter. Carefully add an even portion of batter to each ramekin. Carefully add an even portion of peach/sugar mixture to each ramekin.

Bake at 350°F on the baking sheet for 30 to 40 minutes.

Serves 8.

Submitted by: D. Koran